Summary
Overview
Work History
Education
Skills
Timeline
Generic

Ruby Garcia

Gilroy,CA

Summary

Responsible professional proficient in measuring ingredients, washing and peeling vegetables and portioning food for plating. Capable of working in a fast paced environment, standing for long periods of time, and adapting to changing work conditions. Familiar with health codes. Hardworking who excels in Fast work environments, who offers excellent food preparation and handling skills, Keeping kitchen areas well-stocked and organized for maximum efficiency. Team-oriented and reliable with excellent communication and problem-solving strengths.

Overview

8
8
years of professional experience

Work History

Food runner

Coupa Cafe
Palo Alto, CA
01.2015 - 12.2015
  • Food preparation, Dish preparation Serving
  • Portion control Peeling/ Cuting Vegetables and fruits
  • Delivered correct food items to tables according to order documentation.
  • Garnished dishes and quickly delivered items to customers, minimizing wait times.
  • Cleared tables immediately after guests left in preparation for next party.
  • Answered questions from restaurant patrons regarding menu items.
  • Organized and replenished supplies at food stations to optimize team performance.
  • Maintained kitchen productivity, guaranteeing timely preparation and serving of dishes in alignment with customer specifications.
  • Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.

House Keeping

Stanford
Palo Alto, CA
01.2016 - 11.2017
  • Completed all time sheets, traceability forms and trainings
  • Warmly greeted patrons upon entrance to store and offered assistance with finding needed items
  • Coordinated and followed up on room service requests for guests
  • Delivered food and drink items quickly to help minimize customer wait times
  • Delivered exemplary customer service and support by remaining poised in most stressful situations
  • Checked store shelves and restocked products from inventory in back room
  • Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections
  • Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items
  • Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports
  • Maximized efficiency of kitchen operation by overseeing daily product inventory
  • Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food
  • Maintained consistent quality and high accuracy when preparing identical dishes every day
  • Kept stations stocked and ready for use to maximize productivity
  • Sanitized food preparation areas, grills and equipment to avoid cross- contamination from raw items
  • Washed and peeled ingredients to prepare for use in different meals and recipes.
  • Changed bed linens and collected soiled linens for cleaning.
  • Removed bed sheets and towels from rooms and pre-treated stains to maintain and restore linen condition.
  • Polished glass surfaces and windows.
  • Emptied waste paper and other trash from premises and moved to appropriate receptacles.

Cook

Nobu
Palo Alto, CA
11.2017 - 12.2018
  • I was a line cook and i would perpare dishes to be served
  • I did everything from cooking apetizers to salads and soups to garnishing dishes
  • I had to work and adapt to the various menu items that were offered in the menu
  • I also had to work in a group enviornment as alot of the dishes requiered various cooks to assemble different components of the dishes.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Managed kitchen staff, supervised preparation of foods ,and explained steps for readying specialty items.

Line Cook/Prep

Marriot Courtyard
San Jose, CA
01.2018 - 12.2018
  • Assisted with food preparation tasks, including filling soft drinks and Cook Server pouring coffee.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Used kitchen equipment safely and reduced risk of injuries and burns.
  • Trained and assisted new kitchen staff members.
  • Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.
  • Packaged, arranged and labeled ingredient stock, storing at established temperatures.
  • Maintained spotless and tidy dining area by throwing away food wrappers on tables, emptying trash receptacles and cleaning floors during slow periods.
  • Prepared fast food items, following customers' special requests for substitutions and add-ons.
  • Offered soft drinks, frozen beverages and immediately after processing payments to deliver simple items quickly to customers.
  • Identified inefficiencies leading to improved productivity.

Janitor

ABM
San Jose, CA
01.2018 - 01.2020
  • Cleaned public restrooms, including scrubbing sinks, toilets, countertops
  • Janitorial Services and mirrors to mitigate germs and risk of illness.
  • Responded immediately to calls from personnel to clean up spills and wet floors.
  • Maintained floor cleaning and waxing equipment.
  • Mixed, used and properly stored hazardous chemical cleaners to reduce risk of injury or illness.
  • Maintained clean and comfortable environments in commercial buildings by vacuuming, cleaning windows and dusting.
  • Inspected facility and grounds and picked up trash or other debris impacting appearance or movement flows between spaces.

Line Cook

Marvell
Santa Clara, CA
01.2020 - 12.2020
  • Temperature of food products resulting in consistently high scores on
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Changed and sanitized cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Maintained smooth and timely operations in preparation and delivery of meals.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.

Education

GED -

UAS
Culiacan,Sinaloa
02.2015

Skills

  • Persuasive Approach
  • Customer Service
  • Problem Detection and Resolution
  • Cleaning and Sanitizing
  • Effective Multitasking
  • Teamwork and Collaboration
  • Social with Customers and Staff

Timeline

Line Cook

Marvell
01.2020 - 12.2020

Janitor

ABM
01.2018 - 01.2020

Line Cook/Prep

Marriot Courtyard
01.2018 - 12.2018

Cook

Nobu
11.2017 - 12.2018

House Keeping

Stanford
01.2016 - 11.2017

Food runner

Coupa Cafe
01.2015 - 12.2015

GED -

UAS

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